650 KANATA AVE.
Green
No violations were found at the most recent inspection.
Source: Ottawa Public Health
CHAWLAS2 is in the Kanata Lakes - Arcardia neighbourhood. Kanata Lakes - Arcardia, Ottawa has 122 restaurants tracked on Pass or Fail, inspected by Ottawa Public Health. As of July 2, 2026, there are 122 (100%) that have passed their most recent inspection, with no conditional passes or closures.
This record comes from Ottawa Public Health for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Green means no significant violations. Yellow means issues were found that the operator must correct. Red means the inspector ordered the premises to stop serving customers.
WOK & CHOP AUTHENTIC HAKKA CHINESE
Kanata Lakes - Arcardia
This restaurant has been inspected 7 times since July 5, 2024, with 7 green results, 0 yellow results, and 0 red results on record.
No violations
2 violations
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
3 violations
Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space. Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
6 violations
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
No violations
3 violations
Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene. Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
No violations
Every food premise shall be provided with employee hand washing stations.
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.